Thursday, January 16, 2014

Gluten Free Chicken Stir Fry

I'm LOVING the Barilla Gluten Free pasta. It is so freaking good. I tried a new recipe last night so I could have some more of it. Next time I think I'm buying spaghetti. I haven't had spaghetti and meatballs in AGES. It's time. Last night's dish was a Pinterest find, as usual. It was called Chicken Yakisoba, but I just am calling it stir fry. Do you like to see the Pinterest image compared to the real life results? I do, so I'm going to keep writing my posts that way.

Here is the Pinterest image (click the photo to go to the original image/website):

 

And here is mine:

  IMG_2585

Pardon the terrible iPhone pic in my dimly lit kitchen. I tried to salvage it but I don't have Photoshop anymore and am using Aviary in Flickr for now. I used whatever vegetables I had in the fridge - a green pepper that was on it's last leg, yellow onion, garlic. I used ground ginger because I had no fresh on hand. It came out pretty good. I have yet to replicate the true flavor of Chinese food at home but I'm working on it. I had sesame oil on hand but it is so strong and the last time I used it I put way too much in and it ruined the dish. I decided not to risk it this time. I did however add red pepper flakes and it added a nice kick. Bill hates spicy food but he was having leftover chicken tacos so I went for it. I do not have Sriracha but I've wanted to try it.

Here is my version of this recipe:

Gluten Free Chicken Stir Fry

Ingredients

4 oz dry GF Pasta of choice, I used Barilla, try it!!
2 Boneless Chicken Breasts cut into small strips
1 Green Pepper, chopped
1 Yellow Onion, chopped
2 cloves of Garlic, minced

1/4 cup GF Soy Sauce (San-J Tamari)
1/4 cup Worcestershire Sauce (French's)
2 Tbs Ketchup
1 Tbs Sugar
Ground Ginger
Crushed Red Pepper Flakes

Instructions


Put the water on to boil for the pasta first. Depending on what type of GF pasta you're using, it might take the longest to cook. Barilla only takes 7 minutes so I put the water on to boil, and dropped the pasta in right before I put the chicken in the pan.

Before you start cooking the chicken, mix up the sauce in a bowl, slice the chicken, chop the vegetables. This dish comes together quickly so you want to have everything prepped and ready to go.

When everything is set, heat some oil of your choice in a large skillet or sautee pan over medium-high heat. When it's hot, add the chicken and just barely cook through. If you cut the chicken thin enough, this happens quickly.

Add the peppers and onions and cook for just a couple minutes, then add the garlic and stir to combine. Pour in the sauce and stir, cooking for a few minutes. Drain the pasta and add it to the pan with the chicken and vegetables. Stir to combine, and viola, ready to serve!

I had the leftovers for lunch today and it was still delicious. Next time I'd be brave and add a tiny bit of sesame oil and add more vegetables. I'd also use long noodles instead of elbows but that's all I had in the kitchen. Traditional rice noodles would be great as well. Enjoy!

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